Broccoli, Leek, and Potato Soup37 Reviews
- Prep: 20 min
- Cook: 40 min
- Ready In: 1 hr
“There will be no kissing after this eating this soup, but with its creamy delightful taste you will not mind.” - by Seeshell
Original recipe yields 6 servings
- Stir the bacon and olive oil in a large pot over medium heat until the bacon has turned golden brown and released its grease, about 7 minutes. Add the butter, leeks, onion, and celery. Cook and stir until the leeks have softened, about 7 minutes.
- Pour in the chicken stock, potatoes, herbes de Provence, coriander, fennel, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just beginning to turn tender, about 8 minutes. Stir in the broccoli, and simmer 5 minutes. Add the milk, and continue simmering until the vegetables are tender, about 5 minutes more.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Season to taste with additional salt and pepper; sprinkle with chopped green onions to serve.
Amount Per Serving (6 total)
- 298 cal
- 15.1 g
- 33.4 g
Based on a 2,000 calorie diet
Reviews (37)Rate This Recipe
"This soup is great! I also question the reviewer that said the recipe states 2 tablespoons of pepper. The recipe I used only listed one tablespoon of pepper. I actually added and extra 1/4 teaspoon o..." See moref pepper. I also added 1/2 teaspoon of cumin, added no salt, and used turkey bacon. Perfect. I pureed about 3/4 of the soup. When I was in the grocery store purchasing the leeks a woman told me to soak the leeks because they contain "sand". I thought she was nuts but I did soak the leeks for about 10 minutes and sure enough, there was sand at the bottom of the bowl! Not sure if this is true for all leeks but you may want to chop the leeks and then soak before using. Thanks for the recipe."
"My husband and I loved this soup! Left out the bacon and didn't miss it. I also added fresh mushrooms. Very tasty...." See more"
"I made a few adjustments so that I could cook this soup mostly in my crockpot. I doubled the recipe and threw the potatoes in the crockpot with the organic chicken broth, and additonal sauteed onion/f..." See moreew cloves of minced garlic and a few spices. I cooked that on high for an hour, then low for the rest of the day. Before adding everything else, I lightly mashed the potatoes with the broth with a potato masher, then added the bacon, the sauteed leeks, onion, celery and also some minced garlic, carrot and diced bell peppers. I steamed the broccoli on the side in additional organic broth so that the broccoli would not get mushy and I folded that in with just a bit of the milk called for, to cut down on the fat (I also used fat free evaporated milk). I thought at the last minute that using the last cup or so of leftover Christmas ham would be a good addition as well. I don't care for herbes de provence so I just threw in what I thought would be good. I also didn't need that much pepper or salt. I just added until it tasted right. A good potato soup recipe is easily adaptable to whatever you want to add in, really. A doubled recipe made more than enough for at least a week's worth of lunches/dinners for me and will provide quite a few portioned out for the freezer. It was quite easy to adapt this for the crockpot, which I appreciated. This was an excellent way for me to use the surplus of potatoes, broccoli and ham that I had leftover in my fridge."
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